Method

Mix together the lamb, onion, garlic, two tablespoons of mint, the oregano, ground coriander, sweet chilli sauce and season.

Divide the mixture into four portions and squeeze and shape into about 1.5cm thick burgers. BBQ the lamb burgers for 10-15 minutes, turning occasionally, until well browned and cooked through.

For the dip, grate the cucumber and squeeze out excess liquid with your hands, mix in the yoghurt, garlic and the rest of the mint.

Add some salt and a squeeze of lemon juice. Warm the burger buns under the grill, turning once.

Serve the lamb burgers in the warm bread rolls with salad, mint leaves and yoghurt and mint dip. Serve with lemon wedges.

Notes:

Recipes from award-winning chef Neven Maguire's latest recipe book, Neven's Country Living, available now in all good book stores or through www.nevenmaguire.com Neven will also be appearing at this year's Bloom festival, check out www.bloominthepark.com